LETTER FROM THE EDITOR-IN-CHIEF
In times characterised by disposables, only memories truly defy the calendar’s expiry date. So Spice dedicates this issue to celebrating those enchanting experiences that will likely clog your memory log. Imbued with the dulcet notes of novelty, Spice arms this food and travel special with the distinctive eloquence of imagination to serve as both guide and companion.
For those who choose their own path, need no maps; precisely the reason why seasoned Indian-born celebrity chef Vineet Bhatia makes it to the Spice cover this time. He was the first Indian chef to win the coveted Michelin star for his restaurant Zaika, in London. The man, who dreamed of becoming a pilot, ended up piloting the cause of Indian food abroad, transforming the cookie cutter model of British curry houses that served the typical chicken tikka masala to plated fine Indian food that was inspired and innovative. The chef shares his passion for travel around India and explains how some of these gourmet havens made it to his menu, whether it was the kebabs from Lucknow, sonpapdi from Bikaner or the classic Moilee sauce from Kerala that he made his own, while referencing cultural sensibilities.
The medley of travel and taste may have spurred his sensibilities, but we sign up for a walk on the wild side with a private safari company in Kenya. Being guided through an exclusive 30,000 acre wildlife conservancy in Amboseli, we enjoy a rare National Geographic moment with a leopard on a tree, feasting on fresh kill. But if that sounds tame, we have a treat for the truly daring. Spice signs up as part of a pioneering group of concerned environmentalists and adventure enthusiasts aboard the Ocean Endeavour, the only ship in Antarctica that is focused on health and wellness. So apart from a spa and a gym, there are internationally trained chefs and a menu that changes every day.
From the austerity of the white wilderness, we discover the warm embrace of excess at five new luxury addresses around the country. With the hospitality sector forging ahead full steam, we bring you the low-down on the finest in high-end hotels. The opulence of luxury hotels may serve the body but to sate the spirit, we prefer the brooding melancholy of the Scottish Highlands. We stop by at the Glenfiddich distillery in Dufftown for a delectable treat. Even those without a predilection for smoked barley, will find much to engage as our gourmet tour of the British isles winds up at the Michelin-starred restaurant Dabbous on Whitfield Street, in London and the hottest Asian fish and seafood restaurant, Sexy Fish located at Berkeley Square in Mayfair.
Spice continues with its European sojourn as we travel to Saxony in Germany to the birthplace of the famed luxury watchmaker A. Lange & Söhne in Glashütte.
From the sensibilities of precision watch making to the sensitivities of a contemporary artist, we round up the issue with a quick peek at a retrospective of Jitish Kallat’s work at the NGMA, Delhi. It’s time to feast on the unexpected as you savour with an open mind and a willing spirit.